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Method

Heat oven to 180C/160C fan/gas 4.
Line the base of a 21cm square tin with
baking parchment. Put the cocoa, butter
and sugar in your largest saucepan and
gently melt, stirring so the mixture doesn’t
catch. When the cocoa mixture is melted
and combined, cool slightly, then stir in
the eggs, little by little, followed by the
flour and coconut.

Tip into the tin and bake for 45 mins
on a middle shelf – check after 30 mins
and cover with another piece of baking
parchment if the crust is browning too
much. Cool in the tin, then carefully lift
out and cut into squares.

Comments

Perfect brownies! No one ever believes me when i say how easy these are to make. They vanish very quickly when cooked! My husband doesnt like coconut so isnt a fan however my brother in law who also doesnt like coconut loved these and didn't know it was in there until I told him. I wouldnt change anything about this recipe. Yes they are very indulgent but then have them as a treat!

Think I'm missing something here. Only used 100g of sugar as thought 500g was a bit much. I've tried other brownie recipes and absolutely loved the redults (the peanut butter one and the 'best ever brownies' on here) I was a tad disappointed but my partner thinks they taste great. Will stick to the other recipes.

Made these today... So easy to make and absolutely delicious. My batch didn't require the full 45 minutes but that could be down to my oven- it can get hot really quickly. I also substituted the golden caster sugar for dark muscovado sugar. I will definitely make these again, and probably add different ingredients to the mixture.

I've never made brownies before so can't compare with other recipes but these went down well with my chocolate cake indifferent husband and coconut hating son. I did add about 100g of halved glacé cherries, just because I thought they would work with the chocolate and coconut, I put them in the pan when I was doing the cocoa mix but when I try again I would probably add them at the end as though you got the cherry taste and texture you couldn't really see them.

Delicious! 'Fudgy' describes them well - very chewy and gooey! I covered mine with foil after about 30mins, to prevent the edges/crust getting too dry. Made them for a party and got lots of good feedback!

So nommy!!! Well done Sarah Cook! My husband is currently sitting beside me gobbling up offcuts from these gorgeous brownies.
In my oven they required slightly less time, more like 35-40 mins. I will DEFINITELY be making them again - they also work out cheaper than brownies with large quantities of chocolate in.....another bonus!

Wow these were amazing! I have NEVER been able to make brownies, always over cooking them but I've made these twice now and both times were wonderful! I switched out the golden caster for light muscovado and they were still really good. I also added a little extra coconut and they took longer to bake in my oven - about 55 mins. Highly recommended!

Oh my goodness, so delicious and so easy to make! I split my batter over two slightly smaller tins, and as I just had the remnants of a cocoa tin left! did half cocoa and half actual chocolate. My waistline won't thank me, but everyone else will!

I made these this morning and used half dark brown sugar and half white caster sugar as I didn't have golden caster sugar. I also added some coconut essence. They are a real hit with my chocolate / coconut - loving husband. They are very dense and yummy! I will definitely make them again. I wonder what they would be like if I used ground hazelnuts instead of coconut?

Just made these - they're so lovely and moist! Really simple recipe too. I don't like coconut so I just added 2 tsp of vanilla instead and they taste as good as any store bought.
Cooked mine for 43 mins and though very gooey I think it's better than drying them out too much! I do have problems with the outer pieces cooking quicker than the middle and you have to find the right balance!
Thoroughly recommend this recipe though!

Divine, so easy and by far the best brownie recipe ever the coconut gives a lovely chewy texture. They store very well staying moist and flavoursome for the best part of a week -- can't say beyond that as usually devoured within a few days! Highly recommended -- FIVE stars

These were the bees knees! I've never made brownies using cocoa instead of chocolate before so was dubious as to how they'd turn out but I needn't have worried, they were superb and my co-workers adored them and have made me promise to make them again. The coconut added a lovely twist and really added value to the recipe. For me, the cooking time of 45 minutes was perfect and I didn't need to add baking parchment to the top during cooking, but every oven is different I guess. You must try this recipe!

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